1. Heat olive oil in a large deep pan over medium heat. Add garlic and cook for 1 to 2 minutes; do not burn. Add tomatoes and bring to a gentle boil.
2. Add seasonings (basil, parsley, oregano, and red pepper flakes) and turn the heat down to simmer.
3. Add the kale to the pan and cover.
4. Once kale has cooked down, stir in pasta. Garnish with vegan Parmesan cheese and parsley, if desired. Serve and enjoy!
This is a very easy recipe that can be prepared in the time it takes to cook the pasta. Its healthy and cheap too.
Source of recipe: I threw this recipe together.

Preparation Time:

5 mins., Cooking time: 20 mins

Cooking Time:

20 mins

Servings:

4

SO HOW'D IT GO?

This is a great balance of healthy and yummy. I, too, used two cans of diced tomatoes and didn't bother to drain. I also didn't cover when it simmered to help evaporate. I'm not vegan so I topped with a generous amount of parmesan. Thank you for sharing!

This is pretty good! Instead of diced tomatoes, I used a 15 oz can of stewed Italian-style tomatoes and a 15 oz can of whole tomatoes, which I crushed by hand. Since there was already garlic in the first can of tomatoes, I didn't add garlic, which was cool because then I didn't need the olive oil in the beginning either.... I pretty much just used chopped kale and the tomatoes with all the other seasonings, and some vegan parm. It came out really well!

I just made this tonight for dinner and it was AMAZING!!! So easy to make and really yummy. I also added mushrooms, artichokes, onions, and sundried tomatoes and it came out great. It was scarfed right away! Good thing I thought to put some aside for lunch before my husband started eating!